Healthy Christmas Spiced Chickpea and Sweet Potato Curry

• 1 large sweet potato, peeled and diced

• 2 tbsp olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 1-inch piece ginger, grated

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/2 tsp ground cloves

• 1/4 tsp ground cardamom

• 1 can (14 oz) chickpeas, drained and rinsed

• 1 can (14 oz) diced tomatoes

• 1 can (13.5 oz) coconut milk

• 1/2 cup vegetable broth

• Salt to taste

• Pepper to taste

• Fresh cilantro, chopped (for garnish)

• Cooked rice or naan bread, for serving

1. Preheat a large pan over medium heat and add the olive oil.


2. Once the oil is hot, add the diced onion and sauté until it becomes translucent, about 5 minutes.


3. Add the minced garlic and grated ginger to the pan, stirring for another minute until the garlic is fragrant.


4. Stir in the ground cumin, ground coriander, ground cinnamon, ground nutmeg, ground cloves, and ground cardamom, cooking for a couple of minutes until the spices are toasted and aromatic.


5. Add the diced sweet potato to the pan and cook for 5-7 minutes, or until they begin to soften.


6. Pour in the drained chickpeas and the diced tomatoes with their juices, combining all the ingredients thoroughly.


7. Stir in the coconut milk and vegetable broth, ensuring everything is well mixed.


8. Bring the curry to a gentle simmer, then reduce the heat to low, cover, and let cook for 20-25 minutes, or until the sweet potatoes are tender.


9. Season the curry with salt and pepper to taste.


10. Remove the curry from the heat and let it sit for a couple of minutes to thicken slightly.


11. Garnish with freshly chopped cilantro before serving.


12. Serve the curry hot over cooked rice or with naan bread on the side.